Glycosylation

An enzymatic process by which sugars are attached to proteins. Although the term "non-enzymatic glycosylation" is common, "glycation" is the word that is used to describe the non-enzymatic attachment of sugars to proteins. Glycosylation is reversible, whereas glycation is either irreversible, or leads to Advanced Glycation End-products (AGEs). This protein cross-linking is characteristic of long-life proteins and is notable in the eye and in collagen. It is likened to "rusting" of tissue and contributes to the aging process.

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